Egg custard and preparation method thereof

Abstract

The invention relates to the field of food processing and discloses an egg custard and a preparation method thereof. The egg custard is prepared by using fresh raw milk and following raw materials in parts by weight: 60-80 parts of white granulated sugar, 10-100 parts of single cream, 5-30 parts of defatted powder, 5-10 parts of maltodextrin, 1-5 parts of yolk powder, 2-5 parts of gelatin, 1-3 parts of starch, 0.1-0.5 part of salt and 0.03-0.05 part of essence. The egg custard overcomes the defects that the present jelly food lacks nutrition and is added with excessive additives harmful to a human body; the advantages of smooth taste, portability, and the like, of the traditional jelly food, are effectively combined with the advantages of abundant nutrition and few added additives; and the egg custard adds a novel taste to the jelly food.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an egg panna cotta and a preparation method thereof. Background technique [0002] Jelly food has long been loved by people because of its lubricating taste, changeable shape and easy to carry, and has become an inseparable snack for many children. [0003] Existing jelly foods are generally prepared by adding various synthetic essences, colorants, artificial sweeteners, and sour agents with thickeners (sodium alginate, agar, gelatin, carrageenan, etc.). Therefore there are following problems: 1. lack of nutrition, although the raw material of making jelly comes from seaweed and terrestrial plant; 2. Contain too many additives that are not beneficial to the human body, especially coloring agents and various thickeners (sodium alginate, agar, carrageenan, etc.), the jelly The bright color is the result of adding artificial colorants. These artificial colorants are chemically synth...

AI Technical Summary

Problems solved by technology

Therefore there are following problems: 1. lack of nutrition, although the raw material of making jelly comes from seaweed and terrestrial plant; 2. Contain too many additives that are not beneficial to the human body, especially coloring agents and various thickeners (sodium alginate, agar, carrageenan, etc.), the jelly The bright color is the result of adding artificial colorants. These artificial colorants are chemically synthesized from coal tar. These substances have no nutritional value for the human body. Eating too much is not beneficial, and even has certain toxicity. Sodium alginate, agar, etc. belong to dietary fiber, but excessive intake will affect the absorption of fat and protein by the human body, especially inorganic salts such as iron and zinc are combined into insoluble mixtures, which reduce the body's ability to absorb iron, zinc, etc. Absorption of trace elements